Stuffed Eggplants
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
3 medium eggplants (I used three colours, white, dark purple and striped just for the sake of variation. If you choose the Chinese eggplants, be aware that cooking times are different – much shorter for the Chinese variety)
1 1/2 cups tempeh, diced 2 green onions, chopped
3 small jalapeno peppers, thinly sliced
1/2 tsp herbes de provence
5 medium fresh sage leaves, thinly chopped
1 Tbsp thinly minced parsley
3 Tbsp crumbled goat feta cheese
4 Tbsp coconut oil at room temperature
12 grape tomatoes, sliced in half
1 Tbsp roughly chopped parsley, for garnish
salt
Instructions:
Wash the eggplants and cut them length-wise. With a spoon, scoop out the soft part inside of them, leaving enough of the inside for it to stay hard when baked.
Sprinkle salt on the inside of the eggplants and turn upside down. This is done so that the excess water comes out. Chop the eggplant centers.
In a pan on medium heat, add the coconut oil, then onions, eggplant centers and tempeh. Cook and stir for about 5 minutes. Add the herbes de provence, sage, parsley and jalapeno peppers. Cook for another 5 minutes, stirring constantly. Remove from the heat and set aside to cool. When the filling has cooled, add the crumbled feta and stir.
With a paper napkin, remove the excess water from the eggplant slices. Spoon the stuffing into the eggplant slices. Sprinkle with the parsley for garnish and add the sliced tomatoes on top. Bake at 350°F/180°C for 30 minutes.
From spelonca.com